Te kau me te pikopiko

Butter Thyme

1. Place all ingredients in a pot over a medium to low heat. 
2. Once the butter has melted and thyme becomes very fragrant, remove from heat, place into a bowl and put in the fridge to set.

Kumara Mash

1. Preheat oven to 180℃. Heat a skillet with Olive oil and add kumara. 
2. Season and add the garlic cloves. Toss around and try to achieve a good colour on all sides. 
3. Add thyme and place in the oven for 10 mins or until soft. 
4. Remove from the oven and finish each piece with the blow torch. 
5. Once charred, remove thyme sprigs and rustically mash until golden smooth. Adjust seasoning and keep warm to serve.

Pickled Radish

1. Finely slice the radish on a mandolin and place into a bowl.
2. Mix with vinegar and sugar. Leave to pickle. Set aside for plating. 

Basted Beef

1. Season eye fillet with salt and pepper on both sides.
2. Heat a skillet with oil. Carefully place beef in a pan and sear each side for 3 minutes.
3. Add butter, thyme and garlic to start basting the steak for 2 minutes before removing from pan to rest.

Pikopiko Punch

1. Blanch pikopiko in a boiling pot of water for roughly 40 seconds. Refresh in ice water for 2 minutes.
2. Strain and place into a pan with melted butter. 
3. Toss around for 20 seconds. Add lime zest. 
4. Adjust seasoning and set aside. 

Te maunga kau (The beef mountain)

1. To plate this beefy bad boy, grab a rustic style board, place the pickled radish in a beautiful circle.
2. Gently lay a lovely layer of the kumara mash.
3. Rest the beef on top and garnish with pikopiko, lime zest, sprinkle of salt and crack of pepper.
4. ANEI! You have a mean beef kai in front of you, enjoy!